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Greens, Eggs and Ham Biscuits

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8

Try your breakfast biscuit with a delicious twist: a slab of cheesy eggs and spinach layered with ham and fresh basil. It’s easy to make, too, with the eggs and the biscuits baked all at once. Genius. MORE + LESS -

Happy Eats
April 28, 2015

Ingredients

1
bag (6 oz) washed fresh baby spinach
1
tablespoon olive oil
1 1/2
cups shredded cheddar cheese
12
eggs
1/4
cup milk
1/4
teaspoon salt
1/4
teaspoon pepper
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
2
teaspoons butter, melted
2
teaspoons yellow cornmeal
8
oz very thinly sliced cooked ham (from deli)
1/2
cup lightly packed fresh basil leaves

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray bottom only of 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2
    In 12-inch skillet, cook and stir spinach in oil over medium-high heat 3 to 4 minutes, until spinach is wilted. Drain spinach, if needed. Layer spinach in bottom of baking dish; sprinkle cheese evenly over spinach.
  • 3
    In large bowl, beat eggs, milk, salt and pepper; pour over cheese in baking dish. Cover with foil.
  • 4
    Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
  • 5
    Meanwhile, separate dough into 8 biscuits, and brush tops with melted butter. Sprinkle with cornmeal. Place on ungreased cookie sheet.
  • 6
    Bake biscuits during last 15 minutes of egg bake time, or until golden brown.
  • 7
    Meanwhile, in 12-inch skillet, lightly brown sliced ham over medium-high heat. Cut baked egg mixture into 4 rows by 2 rows for 8 squares.
  • 8
    Split warm biscuits; place ham on bottom half of each biscuit. Top each with egg square and fresh basil. Cover with biscuit tops.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • Give every day a better beginning -- that’s the simple idea behind Start Happy. Join our movement to take back breakfast and say hello to a happier you!

    Skip the morning drive-thru cruise of shame.

    You’re not alone. At one time or another we’ve all settled for the breakfast quickie. While tempting (and understandable … been there, done it), it is completely possible to skip the drive-thru and make something quick and easy at your homebase.

    Try this breakfast biscuit with a delicious twist: a slab of cheesy eggs and spinach layered with ham and fresh basil. Super easy to make, too, with the eggs and the biscuits baked all at once.

    Here’s how to make these Greens, Eggs and Ham Biscuits:

    Gather your ingredients. For the cheesy baked eggs you’ll need spinach, olive oil, Cheddar cheese, eggs, milk, salt and pepper. To make the egg sandwiches you’ll need a can of Pillsbury buttermilk biscuits, butter, cornmeal, ham and fresh basil.

    Cook fresh baby spinach in olive oil over medium-high heat until wilted.

    Spray the bottom only of an 11x7-inch (2-quart) glass baking dish with cooking spray. Layer wilted spinach in bottom of baking dish. Sprinkle shredded Cheddar cheese evenly over spinach.

    In large bowl, beat eggs, milk, salt and pepper; pour over mixture in baking dish. Cover with foil. Bake in a 350°F oven 40 to 45 minutes or until set and knife inserted in center comes out clean.

    Meanwhile, open can of biscuits and separate dough into 8 biscuits. Brush tops with melted butter and sprinkle with cornmeal. Bake biscuits on an ungreased cookie sheet during last 15 minutes of egg bake time, or until golden brown.

    Once the eggs and biscuits are baked, the sandwiches are ready to put together. Split the biscuits and fill them with warm ham, a slab of cheesy eggs and some fresh basil leaves. Then open wide and say "Ahhhh!"

    Time to serve ‘em up!

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